However, advice on cooking burgers and, for example, what grade of meat to buy, are just as important.

So we've included some tips from burger experts Om Nom Nom who have a food van in Richfield Avenue.

The American versions often use brioche-type buns and we hear M&S has started selling what it calls the "ultimate" burger bun, enriched with butter and eggs. We've not tried them yet so let us know if you have!

A Great Burger

Makes 4

Fry one onion, finely chopped, and leave to cool. Mix the onion with 800g minced beef. This is far better than adding raw onion which often doesn't cook properly. Season (but see tips below, this is your choice), add 2 tbsp tomato ketchup and divide into 4 burgers, 2cm thick. Baste with olive oil and cook under a very hot grill for 3-4 minutes each side. Toast four hamburger buns on cut side only. Put a burger in each bun, top with a slice of cheese, thick slices of beefsteak or San Marzano tomatoes and salad.

Here’s Om Nom Nom’s best burger tips

Meat You have to have a high fat content in your meat for a succulent burger.

Equipment Make sure everything you use is icy cold. Put your mixing bowl and utensils in the freezer or fridge beforehand.

Goes without saying the meat should be cold, too. If you don’t and work with everything at room temperature the burger will “smear”. It doesn’t affect the taste but it makes the texture a bit slimy.

We use a professional kitchen burger press but you can buy burger presses on the high street. The give a really professional finish.

Buns They should be crusty so the roll holds together when you eat the burger.

Sourdough buns are really good.

Seasoning One key thing we never do is add salt to the burger mix prior to cooking, We always season the patties just before or as they cook, as we find that adding salt beforehand tends to make the burgers rather dry and ‘cakey’ – this is to do with salt dissolving the proteins in the beef. We actually use dark soy sauce as a substitute in the actual mix, this gives a slightly salty flavour, without the actual salt ‘cake’ effect.